Classical and Specialty Dessert Presentation
Preparation and presentation of hot and cold desserts used for restaurant service. Hands-on applications include a variety of traditional, nouvelle, and modern desserts using hot and cold dessert sauces with appropriate garniture for plated presentation. Kitchen organization and classical preparation methods are emphasized. 3 Credits (1 Lecture - 6 Lab) Prerequisite(s): FHD208 or FHD209. Corequisite(s): FHD276.